eggless donut (doughnut)

A very easy recipe . All you should know is how  to knead bread dough. Please make sure that the measurements are very accurate.

Makes 4 – 6 donuts

Ingredients :

  • Refined flour   125 gm
  • yeast                    1 tsp
  • bread improver   1/2 tsp
  • castor sugar                      3 tsp
  • milk to knead dough
  • fat                           2 tsp
  • gulabjamun mix     50 gms ( acts as an egg replacer)
  • Dark chocolate       100 gms

 

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Procedure :

Sieve together dry ingredients. Make a well in the centre and dissolve yeast along with little water and sugar. Keep on adding milk until u form a smooth dough. Knead dough untul its soft and smooth. Check its elasticity. The dough should be elastic. Using a doughnut cutter , give shape and place it on a butter paper to make sure you dont touch the dough after it has proofed or fermented . Leave it to proof for around 30 – 40 mins or until it has doubled in size.

After the doughnuts have been proofed , fry them on medium heat until they change its colour to brown. Dip them in melted dark chocolate . Your donuts are ready to be served.

 

 

 

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Dal Makhani

A delicious and simple punjabi dish with creamy texture.

Serves : 4

Ingredients :

  • 4 – 5 tomatoes ( pureed)
  • half cup black dal (whole udad dal ) soaked in water overnight
  • 2-3 tsp ginger garlic paste ( 1″ ginger and 6-7 cloves of garlic )
  • 1 tsp cumin seeds
  • red chilly powder
  • salt to taste
  • garam masala
  • 2 tsp lemon juice
  • 2 tbs cream
  • 1tbs ghee / oil / butter
  • coriander leaves ( for garnishing )

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Procedure :

Pressure cook the dal. Add a piece of ginger and cloves of garlic along with dal.Heat ghee in a pan and add cumin seeds to it. Add ginger garlic paste and saute. Cook for 1 min and add tomato puree. Let this boil for another 4 – 5 mins. Add the cooked dal and season it with salt , red chilly powder , garam masala ( I used kitchen king) . Let it simmer for another 5 – 10 mins . The longer you cook , your dal will taste more flavourful . Add cream and cook for 2 more mins. Garnish with a tsp of cream and coriander leaves. Serve hot with kulcha , paratha or jeera rice.